Creamy Pennine Rigate

You just can't go wrong with pasta! It's so versatile that you can even serve it rather plain with a little butter and salt. Pasta goes beyond budget stretching because it really is comfort food whether served hot or cold. A little meat or seafood goes a long way when paired with pasta. One thing I like about pasta is there is no end as to how fresh vegetables can be fit into the dish.

Creamy Pennine Rigate

I made a spur of the moment pasta dish for dinner tonight. It's a keeper! Earlier this week we did a small pot roast with vegetables. The following day some of the left-over roast was used for sandwiches leaving only a small piece of roast left over. So I decided to cut this piece into small pieces, use it in a pasta dish and see where it would go. The end result was a creamy pennine rigate with fresh vegetables. What was really nice about this dish is the creaminess of the sauce. This would be a great way to use up small left-over pieces of steak as well.

Creamy Pennine Rigate

½ pk (450 g) pennine rigate
4 oz cream cheese
2 c beef gravy
1½ c roast beef, cubed
6 - 8 mushrooms, sliced
¼ red pepper, chopped
¼ lg carrot, shredded
½ stalk celery, sliced
½ med onion, chopped

Prepare vegetables. Cook the pennine rigate to al dente, drain. Cut the cream cheese into chunks and add to the pasta. Cover and set aside. Sautée the mushrooms then stir in the roast beef and gravy. Bring to a boil. Pour over the pasta and cheese mixture. Mix until pasta is nicely coated and sauce is creamy. Plate. Top with chopped vegetables.